I used the leftover pastry from the quiche I made today and decided to make this little bites of heaven.

INGREDIENTS

Pastry

225 grams flour

140 grams cold unsalted butter, roughly cubed

1 large egg yolk

2-3 tablespoons ice-cold water

Filling

1 whole egg

2 egg yolks

115 grams sugar

2 tablespoons cornflour

400ml milk

2 tsp vanilla

Dash of cinnamon for decoration

DIRECTIONS

To make the pastry, cut the cold butter into the flour until it has a breadcrumb like appearance. Whisk the egg yolk with 2 tbsp water and pour in. Mix the pastry by hand and knead for a few minute s but not overworking. Pat into a thick disc, wrap in plastic wrap and chill for 30 minutes or up to 48 hours.

Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang.

Chill for 30 minutes. Preheat oven to 375 degrees.

To make the custard, put egg, yolks, sugar and cornstarch in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.

Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove from heat and stir in vanilla.

Roll out pastry very thin. Use a small glass to cut out circles. Line mini muffin tins with the pastry. Scoop some custard in each one and bake for about 20-25 minutes until crust is browned and custard is golden on top. Sprinkle with cinnamon when cooled a bit.